Leek & chickpea fritters with tzatziki

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How to make Leek & chickpea fritters with tzatziki

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:25
  • Total Time : 0:35

Ingredients

  • 1 leek, washed, thinly sliced
  • 1 x 400g can chickpeas, rinsed, drained
  • 2 eggs, lightly whisked
  • 1 1/2 tablespoons plain flour
  • 1 1/2 tablespoons chopped fresh continental parsley
  • Salt & freshly ground black pepper
  • 3 teaspoons olive oil
  • 1 x 200g container tzatziki

Method

  • Step 1 Place leek in a bowl and cover with boiling water. Set aside for 1-2 minutes or until soft. Drain well. Place chickpeas in a bowl and use a fork to roughly mash. Add leek, eggs, flour and 1 tablespoon of parsley and stir until well combined. Season to taste.
  • Step 2 Heat oil in a non-stick frying pan over medium high heat. To cook 4 fritters at a time, place four 60ml (1/4-cup) quantities of batter around edge of the pan, allowing room for spreading. Cook for 2-3 minutes or until golden underneath. Turn and cook for a further 2-3 minutes. Transfer to a plate and cover with foil to keep warm. Repeat to make 12 fritters.
  • Step 3 To serve, place 3 fritters on each plate and top with tzatziki. Sprinkle with remaining parsley.

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